Category Archives: Submitted Recipes

Almond Butter Bites

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My friend Audrey sent me this fabulous recipe. These almond butter bites are not only a delicious dessert but a great snack for the kids. Almond butter is natural, contains both fiber and protein and has no additives. My kids love it and spread it on English muffins and even mix it into their yogurt. Audrey introduced me to coconut sugar, which is also natural and unrefined so it is better than using refined white sugar. One other amazing thing about this recipe is that almond butter is available for Pesach so these cookies are a keeper for Passover too.

Almond Butter Bites
Makes about 2 ½ dozen

2 cups almond butter (available at most markets or here)
1-1/2 cups coconut (or other raw) sugar (available here)
2 eggs
1 teaspoon baking soda
1/2 teaspon salt (if your almond butter is salted – mine is not, be careful about adding too much salt)
6 ounces choc chips (Audrey and I used a bag of chocolate chips ☺

Preheat oven to 350 degrees.

In a bowl, combine all ingredients. Drop by the rounded teaspoon/tablespoon onto a cookie sheet lined with parchment or a silpat mat. Bake for about 8 – 10 minutes They should be JUST baked (no longer raw, but not at all dry)

My Delicious Challah

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Reader Submitted Recipe by Bethany and Elisheva Malka
Makes 3 – 4 loaves

2 tablespoons active dry yeast
1/2 cup + 1 cup warm water
4 eggs
7 cups flour, plus a bit more if needed
1 tablespoon salt
3/4 cup canola oil
3/4 cup sugar

1 egg yolk
Toppings (sesame seeds, poppy seeds, chocolate chips, cinnamon and sugar)

Dissolve yeast in 1/2 cup of warm water with a pinch of sugar to proof the yeast. Wait about 5 minutes until the mixture begins to foam or bubble.
Add eggs along with an additional 1 cup of water, and mix.
Add 4 cups of flour, mixing well until the flour is completely incorporated into the mixture. Then mix in the sugar, salt, and oil, and mix well.
Add in the remaining 3+ cups of flour, and knead the dough until it is smooth and elastic-like. Place the dough in a large greased bowl, and cover with greased wax paper.
Let the dough rise for about one hour.
Punch down the dough, and let the dough rise for another hour.
Shape the dough into braided loaves. In a small dish, beat the egg yolk. Brush the loaves gently with egg yolk, and sprinkle on desired topping.
Bake at 375 for 15-20 minutes, or until challah tops are golden brown and the challah sounds hollow when you tap the bottom.

Grilled Chicken, Grilled Squash/Zucchini and Grilled Pineapple − One Stop Cooking on the Grill

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by Lois Held

My go-to kitchen helper is my gas grill; here in the South, it is in use practically all year. Once it is lit, almost everything I need for the meal is cooked on the grill. During the summer months, the abundance of fruit and veggies are plentiful and I try to use what is in season. There are many delicious versions of homemade barbecue sauce and with the wonderful crop of summer Georgia peaches, Peach and Bourbon Barbecue Sauce is my choice for grilled chicken. When the chicken is done, the grids are scrapped clean and fresh sliced Yellow Summer Squash and Zucchini share space on the grill. And don’t forget dessert − Grilled Fresh Pineapple Slices are the finishing act…over non-dairy vanilla ice cream.

Grilled Chicken with Peach and Bourbon Barbecue Sauce

Grilled Yellow Squash and Zucchini
The amount of vegetables used is up to you. I used 2 each (large). Wash and dry the squash and zucchini. On a cutting board, trim both ends and slice them into vertical slices (length wise) a little more than a 1/4th inch thick. Drizzle with extra virgin olive oil, sea salt and freshly cracked pepper. With hands, mix the veggies so that each slice is coated with the oil.

Scrape off the grids and place the slices on the grill. Grill each side a few minutes, turning once, when the first side has nicely defined brown grid marks. Cook until done. Should only take a few minutes. Watch closely so that they do not burn.

Remove to a platter and sprinkle with finishing salt such as Fleur de Sel and minced fresh herbs such as cilantro.

Grilled Pineapple

Cheese and Noodle Pie

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A reader-submitted noodle pie recipe; you can check out their site and their phone app here:
www.GoingPaprikash.com

What you need (for a medium sized pan)
2 sheets of prepared puff pastry

For the filling:
10-1/2 ounces (300 grams) thin egg noodles
1-3/4 ounces (50 grams) butter, melted for coating the noodles
4 eggs, separated
1 pound 2 ounces (½ kilo) pressed cottage cheese
5-1/2 ounces (150 grams) powdered sugar
1-3/4 ounces (50 grams) butter
3-1/2 ounces (100 grams) raisins
1 3/4 cups (400 ml) sour cream
Contents of one vanilla bean
Lemon zest
½ cup breadcrumbs
For topping: powdered sugar

What you do
1. Cook the noodles until soft. Rinse them, drain and coat in butter. Set aside.
2. Prepare the filling: whip the egg whites. Strain the cheese.
3. Mix butter, egg yolks, vanilla bean and powdered sugar into a light batter. Add the cheese, sour cream, raisins, and lemon zest. Stir well.
4. Add the cooked noodles to the batter – and finally, fold in the whipped egg whites.
5. Assemble the cake: grease the pan with butter. Line the pan with a sheet of puff pastry, grease well with melted butter and sprinkle on the breadcrumbs.
6. Pour on the filling. Cover with the remaining sheet of pastry. Generously brush with butter. Bake in a 350F (180 degree) preheated oven until golden. After it has cooled a bit, cover with powdered sugar and slice.

Various fruits, like cherries, plums and apricots can be added to the filling. The sweet filling can be substituted with a savory one: stir together 1 pound 2 ounces (½ kilo) pressed cottage cheese, 2 egg yolks, 1 3/4 cups (400 ml) sour cream, chopped onion, a crushed garlic clove, a bit of finely chopped dill, chives and parsley and salt. Fold in the 2 whipped egg whites and place on the sheet of puff pastry in the pan.

Enjoyed this noodle pie recipe? Try another of our yummy Shavuot recipes.

Stuffed Portobella Mushroom with Goat Cheese

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Ingredients:
4 – 6 Large Portobella Mushrooms – gills removed
1 jar marinara
1 bunch fresh basil
1 log goat cheese
Pine nuts (pinion) to garnish

Cooking Instructions:
Pre heat oven to 350 degrees.

Pour some marinara in the bottom of a pan to coat it. Place mushrooms gill
side up. Chop approximately 3 basil leaves per mushroom cap into strips and
place on top of mushroom. Fill mushroom cap with marinara and 1-2 slices of
goat cheese. Sprinkle pine nuts on top.

Bake covered until cheese melts and mushrooms are tender.

Other Tips/Notes: –

submitted by:
Laura Weinman
lweinman@yahoo.com

Low-Fat Chocolate Chip Cookies

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Ingredients:
Low Fat Chocolate Chip Cookies

2 tablespoons canola oil
2 tablespoons margarine
1 cup brown sugar

Blend together.

Add and blend:
1 egg
½ cup apple sauce
1 teaspoon vanilla

Add and blend:
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Add and blend:
1 ½ cups white flour

Mix in:
2 cups rolled oats
6 ounces chocolate chips

Drop onto cookie sheets and bake at 350 degrees for 10 minutes. If you bake two sheets at the same time, switch top and bottom racks after 5 minutes. Great warm, fresh and right out of the freezer. You can double the recipe, no problem.

Cooking Instructions:
The entire recipe plus instructions are listed above.

Other Tips/Notes:
These are cookies you don’t have to feel guilty about eating for breakfast. They are packed with apple sauce and oats, with relatively little oil or margarine. I use the unsweetened apple sauce and the non-trans fat Earth Balance margarine and no one is the wiser. I make 2 batches at a time and my family and friends know they can always find one waiting for them in the freezer. 🙂

submitted by:
Cassi Alter
cassialter@yahoo.com

Gefilte Fish

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GefilteFish

Years ago I tried making my own and, what can I say, it was not very good. Perhaps it was because I was a novice cook and should just try again. But after I discovered the frozen loaves there didn’t seem to be much point. This is the basic version; the kitchen smells great while these cook.

2 frozen gefilte fish loaves,
1 onion, sliced,
2 whole carrots
1 teaspoon sugar
1 teaspoon granulated garlic
1 teaspoon oregano
1 teaspoon paprika

Remove label from frozen loaves but leave in paper wrapper. Place in a pot and cover with water. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for about 1 hour. Cool, remove from plastic wrap and store in liquid in refrigerator. Slice before serving.

Sweet Potato Coconut Crumble

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For anyone who is wrestling with what to make for a Kosher Thanksgiving, this uncommon side dish and dessert might be cause for gratitude, for it is a pareve dish as rich and gratifying as necessary this time of year. You can make the streusel today and store it in the freezer until next week. The sweet potatoes (or yams, if you prefer) can be puréed a day or two ahead, and the whole dish can be assembled and cooked just before the big feast. Happy Thanksgiving!

Serves 10-12
6 pounds medium sweet potatoes or yams, scrubbed
1 cup unsweetened coconut milk (can use light), stirred
3 tablespoons packed brown sugar
1 teaspoon Kosher salt

Crumble:
1 ½ cups all-purpose flour
¾ teaspoon sugar
3 tablespoons grated coconut
1 teaspoon Kosher salt
1 stick (8 tablespoons) chilled unsalted butter or margarine
2 large egg yolks
3 tablespoons ice water

Preparation

1. Preheat the oven to 450°F and position rack in the middle. Butter a 10-inch round or 9 x 12 baking dish and set aside.

2. Prick the sweet potatoes in several places with a fork and bake on a baking sheet until very soft, about 45 minutes to 1 hour. Remove them from the oven and lower the temperature to 350°F.

3. While the sweet potatoes are baking, prepare the crumble: place the flour, sugar, coconut, and salt in the food processor and blend. Add the butter, and pulse until the mixture resembles coarse crumbs. Whisk together the yolks and ice water in a small bowl; add to the flour mixture and pulse until the mixture just comes together. Transfer to a bowl and rinse the food processor.

4. When the sweet potatoes are cool enough to handle, cut them in halves and scoop the flesh into the bowl of the food processor.

5. In a small glass bowl, microwave the coconut milk, brown sugar and salt to a simmer. Remove and stir until the sugar has dissolved. Pour into the sweet potatoes in the food processor and blend until very smooth.

6. Transfer the sweet potato purée to the prepared baking dish, top with the crumble, and bake until the topping is golden brown, about 35 minutes. Serve warm.

For another vegetarian dish that is hearty enough to stand in for turkey, try Wild Mushroom Potato Gratin.

Submitted by Dana

Onion Kugel

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Ingredients:
2 large onions
Olive oil
12 oz noodles
2 tablespoons sugar
Salt and pepper to taste
6 eggs
4 tablespoons margarine

Cooking Instructions:
Preheat oven to 350 degrees. Oil a 9×13 pan, dice onions and put in pan, add 1 tablespoon of sugar and mix. Roast in the oven till nice and brown. Cook the noodles, drain, add to the hot noodles the margarine and mix. Add the salt and pepper mix well. Add the eggs one at a time, then add the onions which have cooled a bit. Mix in 1 tablespoon sugar and mix well; pour in to the pan you roasted the onions in, sprinkle cornflake crumbs on top and spray the top with Pam well. Bake till nice and brown.

Apple Cake and Best Ever Brownie

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Here is a recipe my newly married daughter gave me. No eggs, no margarine some people want that.

Apple Cake (Parve and eggless)
3 cups flour
3/4 cup sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup oil
1 cup orange juice
1/2 cup water
1 can apple pie filling
2 apples, peeled and cut in thin pieces

Preheat oven to 350*F. Blend flour, sugar, baking powder, and salt.
Add oil, orange juice, and water.
Stir the batter until blended.
Pour into a greased 9×13 pan.
Spread the batter so it is even.
Spread the pie filling evenly across the top of the batter.
Sprinkle the cut-up apples on top of the apple pie filling.
Sprinkle the crumb mixture across the top. Bake for 30-35 minutes.

Crumb Mixture:
1 to 2 cups flour
3/4 cup sugar
1 teaspoon cinnamon
2 to 3 tablespoons oil
Droplets of water -just enough to make the mixture moist

Note- The mixture will make crumbs and small clumps. You may use blueberry pie filling and fresh blueberries or
any other fruit combination.

From Cookbook- Kosher on my mind, Atlanta, GA
By: Linda Czuper

HI! Bet you figured I forgot about sending recipes…..Yom Tov sorta got in the way….but here goes……the best brownie recipe EVER!!!! It is a recipe that our whole, extended family makes. It is originally from my great aunt, A”H, Mrs.Betty Nagel. It is mega fattening…oh, well. Enjoy, enjoy!

Best Ever Brownies

6 eggs
3 cups sugar
2 cups oil
2 1/4 cups flour
1 1/4 cups cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
3 teaspoons vanilla
3 tablespoons (or big squirts) syrup (pancake syrup – secret ingredient)

Mix Well, put in 17″ x 11″ pan.
Bake at 350 for 15 min., lower to 300 for 1/2 hr….then turn off oven, leave in to set for 15 more min.
Optional nuts and chocolate chips….ENJOY!!! Miriam
nut cake to follow…..(hopefully soon)

submitted by: Miriam

Turkey Pie with Cranberry Thyme Crust

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This recipe comes from my friend Jyl Riendeau and is also a good use of Yom Tov leftovers if you made turkey like I did – or even if you made chicken!

Serves 6-8

Turkey Filling

3 tablespoons margarine
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped carrot
½ cup green peas
3 tablespoons all purpose flour
2 cups chicken or turkey broth
3/4 cup nondairy creamer
4 cups cut-up cooked turkey or chicken meat
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon freshly ground pepper

1 recipe Cranberry Thyme Crust (see below)

In a 3-quart saucepan, melt margarine; add onion, celery and carrots and sauté for about 4 minutes. Add peas and toss in pan. Sprinkle flour over vegetables and stir around to coat. Cook for another 4-6 minutes.

Gradually whisk in the broth and creamer, stirring until the sauce is smooth and thick, about 4-6 minutes. Add turkey, thyme, sage salt and pepper and taste sauce for seasoning. Transfer the filling to a 10-inch round oven-proof baking dish. Preheat oven to 400 degrees and make crust.
Pour the crust mixture over the turkey pie and bake for 30 minutes, until the crust is golden.

Cranberry Thyme Crust

1-½ cups Flour
1-½ tablespoons baking powder
1 teaspoon salt
¾ cup nondairy creamer
1 egg, beaten
¾ cup dried cranberries
2 teaspoon dried thyme
Place flour, baking powder and salt in a mixing bowl. Add the remaining ingredients and stir until combined.

Glazed Pink Lady Apples and Onions

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submitted by: Laura Weinman

Ingredients:
3/4 stick margarine
16 pearl onions peeled
16 Pink Lady apples peeled and cored
1 1/2 tablespoons sugar
2 tablespoons brandy
2 teaspoons coriander
salt/pepper to taste
1/2 cup sliced almonds

Instructions:
1. Regular onions can be used (use about 4 cut into slices)

2. Saute onions 15-20 minutes. Add sliced apples and sprinkle with sugar. Caramelize both the onions and the apples being careful not to burn them.

3. Add the brandy, coriander, salt/pepper. Reduce the heat and simmer for 10 minutes. Sprinkle with almonds.

Other Tips/Notes:
This dish reminds me of Fall and of Succot. The combination is unusual, but tastes amazing! Hope you like it!

Jewish Apple Cake

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This is the best “Jewish” apple cake I have ever had. I make it for friends and family every year. It comes to me courtesy of my friend Debby Segura, a terrific chef and cooking teacher in her own right.

Apple Cake

(Serves 18)

Apple Mixture:
6 medium sized apples, Mackintosh or Braeburn if possible
1/3 cup honey or ½ cup sugar
1 tablespoon ground cinnamon
2 teaspoons lemon juice

Cake:
3 cups all-purpose flour
2 cups sugar
1 cup vegetable oil
4 large eggs
1/3 cup orange juice
3 teaspoons baking powder
1 tablespoon vanilla extract
1 teaspoon salt

Place the oven rack in the lower third of the oven and preheat the oven to 350 degrees. Grease a ten inch angel food cake pan. Set it aside.

Apple Mixture:
Peel, core and slice 4 of the apples into 1/4″ thick slices. Core, but do not peel, the last 2 apples, and slice into 1/4″ slices. In a medium sized mixing bowl, toss all the apples with the honey or sugar, cinnamon and lemon juice very gently, until coated. Reserve the slices which are not peeled in a separate bowl.

Cake:
In the large bowl of an electric mixer combine the flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt. Increase the speed to medium-high and mix until well-blended, about 2 minutes. Pour 1/3 of the batter into the prepared pan, and smooth the batter. Arrange ½ of the peeled apple slices over the batter (being very careful not to let the apple slices directly touch any par of the pan, as it with stick to the pan and be problematic when the cake is cooked). Cover this apple layer with ½ of the remaining batter, and smooth the batter. Arrange the rest of the peeled apples over the batter. Pour the remaining batter over this second apple layer, and smooth this final layer of batter. Arrange the unpeeled apple slices over this batter, creating a fan of slightly overlapping slices that go all around the center of the tube pan. If there is any cinnamon juice left over from the apple mixture, drizzle it over the apple fan. Place the cake pan on a square of heavy aluminum foil (fold up the edges of the foil to form a tiny pan, thus preventing any juice that may leak out of the pan from dirtying your oven), and place it in the oven to bake for 75 to 85 minutes, or until a toothpick tester inserted into the center of the cake comes out clean.

Remove the cake from the oven and place it on a rack to cool for 10 minutes. Gently release the cake from the sides of the pan with a small thin knife, if it appears to stick, and then remove the sides of the pan. Allow the cake to cool, with the center piece still in place, until room temperature before gently releasing and then removing the center piece. Place the cake on a cake stand. Immediately before serving, sift powdered sugar over the cake. Place some tiny apples or crab apples at the base of the cake for a garnish.

Giant Chocolate Cake with Bittersweet Chocolate Ganache and Edible Flowers

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Submitted from my friend Casey. It sounds so good. Casey wants you to know, “I double the frosting. Good luck! (you can get a 12” cake pan at sur la table or a place that has cake decorating equipment)

Cake:

Nonstick vegetable oil spray
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 3 tablespoons unsweetened cocoa powder
1 cup boiling water
2 cups sugar
3 large eggs
3/4 cup (1 1/2 sticks) unsalted margarine, room temperature, cut into 1-inch pieces
1 cup pareve milk like coffee rich (or buttermilk if making a dairy cake)
1 tablespoon white vinegar
1 teaspoon vanilla extract

Ganache:

5 ounces unsweetened chocolate, chopped
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1 teaspoon vanilla extract
3/4 cup pareve whipping cream
3/4 cup sugar
Edible flowers* (for decoration)

Special equipment:

1 12-inch round cake pan with 2-inch-high sides

For cake:

Preheat oven to 350°F. Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round. Spray parchment paper with nonstick spray. Dust pan with flour, tapping out any excess. Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add margarine to egg mixture and beat until blended. Beat in cocoa mixture. Add pareve milk (or buttermilk), white vinegar and vanilla; beat to blend. Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.

Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Place chopped chocolate, margarine, and vanilla in medium bowl. Bring pareve cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Chill ganache until thickened and spreadable, about 1 hour.

Carefully invert cake onto large cake plate. Gently remove parchment paper. Spread ganache over top and sides of cake and allow ganache to set, about 1 hour. DO AHEAD: Cake can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before decorating.

Decorate cake with edible flowers. Cut into wedges and serve.

* Available at some supermarkets and at farmers’ markets. Use only those flowers that have been grown without pesticides.

Quick Mango–Rum Cake

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A summertime hit from my friend Jyl.

Serves 10

1 cup peeled mango cubes
1 box Duncan Hines Butter Recipe Golden Cake Mix
½ cup rum plus water to make 2/3 cup liquid (or 2/3 cup water)
3 eggs
½ cup pureed ripe mango (replaces oil)

Preheat oven to 375 degrees.

Spray bottom of non stick bundt cake pan with vegetable spray. Arrange mango cubes in bottom of pan.

Blend cake mix with rum, water, eggs and pureed mango in a large mixer bowl at low speed just until moistened. Beat at medium speed 4 minutes.

Pour batter into prepared pan and bake immediately at 375 degrees 40-45 minutes or until toothpick inserted comes out clean. Cool about 20 minutes in pan. Loosen and remove from pan into serving plate.

Note: cake can be made in tiny individual bundt cake pans plated on dishes with raspberry sauce for a beautiful presentation.

Grilled Fish In a Spicy Citrus Marinade

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My good friend, Jyl Riendeau, was quick to send in some of her recipes. She combines creativity with great cooking so I’m sure you’ll enjoy her contributions.

Ingredients

4 firm, mild white fish fillets, such as grouper, sea bass, flounder, cod, halibut or tilapia, each about 6 oz.
Sea salt or kosher salt, to taste
1 small yellow onion, diced
1 walnut-sized piece of fresh ginger, peeled and
thinly sliced
1 small bunch fresh cilantro, chopped
1 tablespoon chopped garlic
2 teaspoon minced jalapeño chili
2 teaspoon grated lime zest
1 teaspoon freshly ground pepper
1/4 cup lime juice
1/4 cup olive oil
1 lime, quartered (optional)

Directions

Place the fish fillets in a nonreactive container and season lightly with salt. In a food processor, combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lime juice and olive oil. Using on-off pulses, pulse until a paste forms. Rub the paste evenly over both sides of each fish fillet. Cover and marinate in the refrigerator for up to 2 hours.

Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat.

Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side.

Transfer the fish to warmed individual plates. Serve immediately with lime wedges. Serves 4.

Challah with a Healthy Twist

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Ingredients

3 tablespoons yeast
3 cups warm water
1 tablespoon kosher salt
½ cup clover honey
1 cup soy flour
1 cup ground flax seed meal
¾ cup canola oil
5 large eggs
2 cups whole wheat flour
approximately 10 cups white bread flour

Preparation

Mix first four ingredients in a large mixer (kitchen-aid style) and let sit until yeast dissolves and bubbles. Gradually add liquid ingredients on setting 2 until mixed. Add soy and whole wheat flours and flax seeds until gradually mixed. Change blade to dough hook and gradually beat in white flour until dough becomes a smooth ball. Let rise until doubled (about 1 hour). Divide and shape into braided loaves and let rise until dough springs back when touched. Bake in 400 degree oven for about 20 minutes until crispy on the outside. Enjoy! This is healthy challah your children can make a meal of.

BBQ Beef Sandwiches

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When I asked for reader’s recipes, my friend and neighbor, Laura Weinman immediately answered the call.
Here is one of her favorites.

BBQ Beef Sandwiches

When I think summer, I think BBQ and I don’t mean on-the-grill kind. I mean good old-fashion Texas style!!

1 turkey oven bag
2 pounds stew meat
2 onions, cut into rings
1-1/2 cups barbecue sauce
Onion sandwich rolls

Line the crock pot with turkey bag. Place beef inside crock pot. Place sliced onions over beef and pour barbecue sauce on top. Cook for 6-8 hours on low. Take meat out of pot and shred with 2 forks. Add 1 tablespoon of cornstarch to the crock pot and cook on high for 1 minute, stirring the liquid until thickened. Stir meat back into sauce and serve over onion rolls.